Restaurant Manager

The Restaurant Manager will lead front- and back-of-house teams in full-service and quick-service dining environments, overseeing opening or turnaround operations while driving revenue growth. This role offers opportunities for multi-unit management, operations leadership, and structured management training.

Responsibilities

• Manage staff scheduling and shift supervision across front- and back-of-house teams.
• Deliver exceptional guest relations and customer service.
• Oversee inventory control and inventory management processes.
• Maintain food safety compliance and uphold Food Protection standards.
• Manage budgets and support revenue growth initiatives.
• Develop and deliver team training programs.
• Support restaurant openings and turnaround operations.

Preferred Qualifications

• Four or more years of restaurant management experience.
• High school diploma or equivalent.
• Food Protection Manager Certification.
• SERV Safe Certification.
• Experience with restaurant management systems and point-of-sale systems.
• Knowledge of inventory management and food safety compliance.
• Strong customer service and team leadership skills.